Soup
Mercimek Çorbası (Turkey)
- Preparation time
- 30 min
- Servings
- serves 4
Ingredients
serves 4
- Red lentils — to buy250 g
- Onion — to buy1
- Carrot — to buy1
- Potato — to buy1
- Stock — to buy1L
- Cumin — to buy1 tsp
- Butter — to buy20g
- Lemon — to buy1
- Paprika — to buy1 tsp
- Salt — to buy1 pincée
- Pepper — to buy1 pincée
Preparation
Rinse the red lentils in clean water until it runs clear, to remove surface starch.
Melt the butter in a pot and cook the sliced onion for 3-4 minutes until translucent, without letting it colour.
Add the carrot and potato cut into small dice, the rinsed lentils, cumin and salt, then pour in the stock. Bring to a boil.
Simmer covered for 20-25 minutes over low heat, until the lentils and vegetables are very tender and fall apart easily with a spoon.
Blend the soup with an immersion blender until smooth and velvety, adjust the salt and pepper, and serve with a squeeze of lemon juice and a pinch of paprika on top — that lemon is what wakes up the whole soup.